Bone Crusher Bay

Hi! Just back from a glorious couple of days on Mahia Peninsula, one of the most beautiful places in New Zealand. This view is from our section, and its a launching spot for boaties with a bit of courage and local knowledge. I guess its not called bone crusher for nothing!

The time away was great for a bit of thinking and dreaming. My family and I aim to build a house here in a few years, and this got me thinking about the ideal cellar to build into it. Its a non negotiable to have a cellar, and this is all good with the family. I have no doubt it will double up as a larder extension, as Karryn is right into her preserves, relishes and pickles etc.

So if anyone out there has a great idea for an under-house wine cellar design, let me know.

Cellaring wine is one of the most rewarding things to do. I know it can be tricky, depending on where you live, but if you can find a cool dark place that is least subject to temperature change as anywhere in your house, then thats the place. Nearly all wine improves with time, at least a year or two, and for the more robust wine styles, often 5 to 8 years makes a huge difference. there’s many a time when I have opened a cellared bottle that I paid about $20 for back in the day, only to enjoy a $40 wine experience as a result of cellaring. it’s also great for giving you options as to what to pair with a meal, or a special occasion. So take the time to find a suitable place, or build a cellar, and enjoy the rewards!

Cheers Tony

Richard Brimer- Legend Photographer

Fat n Sassy Chardonnay

Bish wines are a wonderful collaboration between winemaker Tony Bish, and photographer Richard Brimer. Richard has over 30 years experience photographing vineyards and wineries around NZ, and has been my closest friend over this time. we worked vintages together, raised kids, endured life’s ups and downs, and remain the best of friends today. I asked Richard to do a bottle shot for me, and as you can see, its thinking outside the square. This will get edited, cropped, glare removed etc by clever dickies at Photoworks, but you can see the idea. While this first release is resting from the trauma of bottling, we are quietly getting together some great material to bring life to this brand. I know you will enjoy Richards work as much as this first wine release, Fat n Sassy 2013 Hawke’s Bay Chardonnay. Cheers, Tony